muté
[mew-TAY]
Completely unfermented or partially fermented grape juice whose FERMENTATION was stopped. This can happen either by the adding SULFUR DIOXIDE, followed by sterile FILTERING to extract any yeast, or by adding grape alcohol or brandy. The resulting juice retains all or most of its natural grape sugars and is used to blend with other wines that need BODY or sweetness or to make APÉRITIFS.
Related Links:
fermentation,
sulfur dioxide (SO2),
filtering
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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